A lovely beef dish - perfect for a romantic night in!
4 people140 minutes0 minutes
Ingredients
2sticksCelery
chopped
3clovesGarlic
250gMushrooms
sliced
450mlRed Wine
1tinSuperValu Chopped Tomatoes
400g
3tbspSuperValu Cornflour
2tbspSuperValu Fresh Parsley Flat Leaf
chopped
1 - SuperValu Leek
thinly sliced
1mediumSuperValu Onion
chopped
2lbSuperValu Quality Irish Diced Beef
trimmed and cubed
0 - SuperValu Salt
150gSupervalu Smoked Bacon Lardons
cut into cubes
Garlic mash:
50mlFresh Cream
3clovesGarlic
(roasted with beef)
100gSuperValu Butter
900gSuperValu Rooster Potatoes
0 - SuperValu Salt
Method
Place the steak, garlic, onion, celery, herbs and wine into a large glass bowl and cover, place in the fridge preferably overnight but at least for 4 hours.
Preheat the oven to 160C/325F/Gas Mark 3.
Place the marinated beef and vegetables into an ovenproof dish and pour over the tomatoes, season with salt and pepper and cover, place in a preheated oven for 2 hours.
Drizzle some olive oil into a pan and add the leek, bacon and mushrooms, cook for 4 – 5 minutes until the bacon is crisp. Remove the casserole from the oven and add the vegetables. Add some water to the cornflour to form a paste then pour into the casserole, stir to combine. Return to the oven for a further 20 minutes until thickened.
Garlic Mash:
Peel the potatoes and cut into large chunks. Place in a large saucepan and barely cover with water, cook for 25 minutes until very tender but not falling apart.
Drain the potatoes and return to the saucepan over a low heat. Using a potato masher roughly mash the potatoes Squeeze the pulp from a few of the garlic casings, depending on personal taste, and add to the potatoes.
Add butter and cream to the potatoes, beat with a wooden spoon until fluffy. Season with salt and pepper.